The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
This article has been cited by the following article(s):
Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds
Michel Yavo Esse, Tagro Simplice Guehi, Joël Grabulos, Gilles Morel, Robert Thierry Malomar, Eric Tardan, Christian Mestres and Nawel Achir International Journal of Food Science & Technology 56(2) 804 (2021) https://doi.org/10.1111/ijfs.14724
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
Roya Afshari, Christopher J. Pillidge, Elizabeth Read, Simone Rochfort, Daniel A. Dias, A. Mark Osborn and Harsharn Gill Scientific Reports 10(1) (2020) https://doi.org/10.1038/s41598-020-59617-9
Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study
Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters
Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments
Javier Calzada, Ana del Olmo, Antonia Picón, Pilar Gaya and Manuel Nuñez Applied and Environmental Microbiology 79(4) 1277 (2013) https://doi.org/10.1128/AEM.03368-12
Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese
Robert Spanneberg, Grit Salzwedel and Marcus A. Glomb Journal of Agricultural and Food Chemistry 60(2) 600 (2012) https://doi.org/10.1021/jf204079f
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, et al. Dairy Science and Technology 88(4-5) 511 (2008) https://doi.org/10.1051/dst:2008019
Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review
